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February 28, 2007
Sotheby's Labels Mouton Mania
Sotheby's New York is holding an exhibition of paintings commissioned to illustrate the labels of the famed first-growth, Château Mouton-Rothschild, at its galleries on 1334 York Avenue; From February 23, 2007 through March 10, 2007. This is the first time that the collection, which has traveled throughout the world during the past two decades, will be on view in New York.
Exhibit of Mouton-Rothschild label art to be accompanied by unprecedented wine auction from Baroness Philippine de Rothschild's personal cellar...
Baroness Philippine de Rothschild, the current owner of the château, has continued a tradition begun in 1945 by her late father, the legendary Baron Philippe, in which each successive vintage of Mouton features a label depicting an original work by a renowned artist.
The exhibition, which coincided with the Feb. 23 unveiling of the painting for the 2004 label, a watercolor by the Prince of Wales, includes works by celebrated artists such as Joan Miró, Marc Chagall, Georges Braque, Pablo Picasso, Salvador Dalí, Andy Warhol, Francis Bacon, Robert Motherwell and Balthus. The artists receive two cases of Mouton from the corresponding vintage as compensation for their paintings.
In conjunction with the exhibition, Sotheby's is conducting a historic auction of wines from the private cellar of Baroness Philippine. The prestigious single-owner evening sale, which is expected to bring in $570,000 to $885,000, takes place on Wednesday, Feb. 28. The provenance couldn't be better: All the wines have been housed at Château Mouton-Rothschild and have not budged since they were bottled. Past sales of château consignments have seen winning bids soar far above the high estimates.
"One day in the future, the stock of Mouton-Rothschild 1945, or for that matter, 1982, will be depleted," said Philippine's son, Baron Julien de Rothschild. "Yet the art will live on."
The vintages included in the sale, which features a significant number of large-format bottles, range from 1887 to 2005. The sale's showstopper should prove to be a jeroboam (5 liters) from the highly acclaimed 1945 vintage. According to the second-half 2006 Wine Spectator Auction Index, the most recent price for a jeroboam of Mouton '45 was $57,360. Nevertheless, given the provenance and condition, it would not be surprising if the bottle exceeded its $80,000 to $150,000 estimate.
Other highlights are a never-before auctioned nebuchadnezzar (15 liters) from the 2000 vintage (estimated at $15,000 to $25,000) and a jeroboam from 1986 (estimated at $6,500 to $10,000). Other large-format offerings include six magnums from 1982 (estimated at $12,000 to $20,000), a magnum of 1953 (estimated at $5,000 to $10,000) and two magnums from 1947 (estimated at $10,000 to $15,000 each).
There are six bottles of 1901 Mouton (estimated at $1,000 to $2,000 each) and three bottles from 1961 (estimated at $6,000 to $10,000 each). Also on offer are five lots of the yet-to-be bottled 2005 vintage, in 750ml to 6-liter (imperial) format. The Baroness' consignment includes treasures from neighboring first-growths such as a Château Lafite Rothschild 1869, Château Margaux 1868 and Château Haut-Brion 1891.
Source: “Mouton Mania,” Peter D. Meltzer, Wine Spectator, February 28, 2007
Just a few of my favorites:
To view all the labels from 1945 to 2004–(left click here)
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Castle Brands Announces Cutting-Edge Packaging for Boru Vodka
Castle Brands Inc., an emerging developer and global marketer of premium branded spirits headquartered in New York, today announced the new packaging launch of its lead brand, Boru Vodka.
Spirits Supplier’s Lead Brand Gets Upgrade
The proprietary new bottle, designed by leading package design firm Claessens International, is a tribute to the brand’s heritage and quality. While the new packaging retains Boru’s black and silver palette, the bold, sleek, crystal clear bottle bears a more contemporary Boru Vodka logo as well as a striking sword and shield icon. In addition, the new bottle contains deep vertical cuts representing swords and has a black shield debossed in the bottom third of the bottle which states the brand’s attributes.
In conjunction with the packaging upgrade, Boru Vodka, which is charcoal filtered in a unique process, increased its distillation from four times to five times, giving the vodka an even crisper finish.
“One of the lessons from my time running the operations of Absolut Vodka for Vin & Sprit in North America was that in a very competitive market, having a very high-quality liquid in the premium segment is not enough. We took a hard look at the playing field and realized that our old packaging did not measure up to the quality of the bottle’s contents,” said Claes G. Fick, the company’s Chief Commercial and Marketing Officer.
Mark Andrews, Chairman and Chief Executive Officer of Castle Brands Inc., commented:
“We are firmly committed to supplying our customers with the finest premium brands. By increasing Boru’s distillation from four times to five times and completely redesigning its packaging we are, in effect, launching a new brand. Our new Boru reflects the boldness, clarity and quality of this outstanding vodka, which is now well positioned to become a leader in its category.”
The new packaging will be introduced across the United States in March and will be followed later in the year by an international roll out.
More about Boru Vodka:
Boru Vodka was inspired by Brian Boru, legendary high king of Ireland. It is made from grain and pure Irish spring water, which is then distilled five times and charcoal filtered in a multi-stage, proprietary process. Boru Vodka is also available in Citrus, Orange and Crazzberry flavors. Boru Vodka is available nationwide in the United States and Ireland and in a growing number of other international markets. 40% ABV. SRP in the US $18 - $20/750ml.
More about Castle Brands Inc.:
Castle Brands is an emerging developer and international marketer of premium branded spirits within four growing categories of the spirits industry: vodka, rum, whiskey and liqueurs/cordials. Castle Brands’ portfolio includes Boru Vodka, Gosling’s Rum, Sea Wynde Rum, Knappogue Castle Whiskey, Clontarf Irish Whiskey, Jefferson’s and Jefferson’s Reserve Bourbon, Sam Houston Bourbon, Celtic Crossing Liqueur, Pallini Limoncello, Raspicello and Peachcello and Brady’s Irish Cream.
Safe Harbor Statement:
All statements in this press release that are not historical are forward-looking statements within the meaning of Section 21E of the Securities Exchange Act of 1934. Such forward-looking statements may be identified by words such as “believe”, “intend,” “expect”, “may”, “could”, “would”, “will”, “should”, “plan”, “project”, “contemplate”, “anticipate”, or similar statements. Because these statements reflect Castle Brands’ current views concerning future events, these forward-looking statements are subject to risks and uncertainties. Castle Brands’ actual results could differ materially from those anticipated in these forward-looking statements as a result of many factors, including, but not limited to, demand for its products and services, its ability to compete effectively, its ability to increase revenue from its newer products and services and the other factors described under the caption “Risk Factors” in Castle Brands’ Annual Report on Form 10-K for the year ended March 31, 2006 filed with the Securities and Exchange Commission. Castle Brands undertakes no obligation to update publicly any forward-looking statements contained in this press release.
Contacts:
Roseann Sessa, 800-882-8140
Vice President – Marketing & Public Relations
rsessa@castlebrandsinc.com
www.castlebrandsinc.com
or
Investor Relations:
Integrated Corporate Relations
Kathleen Heaney, 203-803-3585
ir@castlebrandsinc.com
Source: Press Release; “Brunton Vineyards Acquires VinoVenue,” NEW YORK–February 28, 2007
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Brunton Vineyards Acquires VinoVenue
Brunton Vineyards, a San Francisco / Napa-based wine company that develops, manufactures and markets wine beverages and products, today announced that it has acquired the San Francisco based wine lounge, VinoVenue business owned by Know Wining, LLC, which have had the successful retail operation in the Bay area for the past three years. Brunton Vineyards intends to expand VinoVenue in the US market to 90 locations within 66 targeted cities and has put the funding in place to execute the expansion plan fully within two years.
Plans to Expand and Diversify the Wine Company’s Portfolio of Operations Worldwide
Under the terms of the acquisition agreement, Brunton Vineyards has paid the Sellers an acquisition consideration in cash, with no shares in the publicly traded parent company, Brunton Vineyards Holdings, Inc. Mr. Brian McGonigle, President of Brunton Vineyards, comments, "We are truly excited to build and grow VinoVenue into the premier wine bar & lounge in San Francisco and beyond. Our mission will be to build on VinoVenue's success and offer our guests an unparalleled wine and social experience. Our goal is to create a fun and inviting wine experience that can also be the center for interactive wine education in each market we serve."
VinoVenue is known in San Francisco as “The Place to Taste” and experience wine, earning a reputation as a tasting room, retail shop and wine lounge all wrapped up in one. More than 100 wines from California and around the world are featured, carefully selected by the VinoVenue staff with an emphasis on small production, family-owned, high quality wines at varying price points.
VinoVenue stretches the traditional wine bar and retail store boundaries by offering guests a new concept for tasting and buying wines. Guests can serve themselves by purchasing a VinoVenue tasting card (like a debit card), inserting it into the automated wine tasting stations, selecting a wine and receiving a 1 oz. pour. Individually priced pours of more than 100 wines sourced from wineries around the globe range from $1 to $40. “We took VinoVenue as far as we could and have every confidence that Brunton Vineyards will be able to take VinoVenue to the next level. We couldn't have asked for a better buyer to carry on our dream,” commented Mary Lynn Slattery and Nancy Rowland, founders and former owners of VinoVenue.
The "try-before-you buy" model enables customers to make informed decisions before buying a bottle of wine. The wine lounge also allows wine lovers to taste wine that they ordinarily would not be able to taste, such as a $200 bottle of Amuse Bouche or Le Macchiole Messorio, or a $450 bottle of Chateau Lafite. Guests move freely about the elegantly designed tasting space visiting the many wine stations where they can compare different wines from places around the world or experiment with wines they have never heard of before.
Brunton Vineyards believes that there is a compelling opportunity to address this large unmet need in the US and around the world by developing wine lounges as environments that one can go into, lounge and taste wine with friends and family in an intimate, upscale setting. "With VinoVenue, we believe we will be well positioned to become a leading company in the wine industry, as it pertains to the retail space," said Mr. Geno Brunton, Chairman and CEO of Brunton Vineyards. Mr. Brunton continued, "Acquiring VinoVenue and expanding it worldwide will further strengthen our position in the global wine market by adding a portfolio of new wine products that are distributed through our retail outlets. With the addition of VinoVenue, we believe we will be able to effectively offer the best possible array of wines in an attractive, inviting environment that is not currently available to the average wine lover. We expect this to complement our existing asset base in a very positive way."
The transaction is not subject to regulatory approvals. VinoVenue becomes a wholly owned subsidiary of Brunton Vineyards, Inc.
About Brunton Vineyards:
Brunton Vineyards is owned by Brunton Vineyards Holdings, Inc., a public-reporting company under the Securities Exchange Act of 1934, incorporated in New York and is based in San Francisco, CA. The company currently has several wholly owned subsidiaries: Brunton Vineyards, Inc. [with current brands – “Brunton” and “Addison Cole”], VinoVenue, LLC and Swig, Inc. The company was incorporated as New Paradigm Software Corporation [with ticker symbol NPSC] in 1993 and changed its name to New Paradigm Strategic Communications, Inc. in 1989. Later, it changed its name to Brunton Vineyards Holdings, Inc. in December 2006. The company's common stock is currently quoted on the OTC Pink Sheets under the stock symbol BVYH. Please visit www.bruntonvineyards.com for more information.
About VinoVenue:
“The Place to Taste and Experience Wine” is what the San Francisco based wine lounge is known for. Founded in 2004, previously owned and operated by Know Wining, LLC, VinoVenue has more than 100 wines from California and around the world featured. VinoVenue stretches the traditional wine bar and retail store boundaries by offering guests an exciting new concept for tasting and buying wines. For the first time, guests can serve themselves by purchasing a VinoVenue tasting card (like a debit card), inserting it into the automated wine tasting stations, selecting a wine and receiving a 1 oz. pour. Individually priced pours of more than 100 wines sourced from wineries around the globe range from $1 to $40. This "try-before-you buy" model has promoted wine education, socialization and curiosity. Please visit www.vinovenue.net for more information.
Forward Looking / Safe Harbor Statements:
This press release contains forward-looking statements. These statements constitute "forward-looking" statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended, and as defined in the U.S. Private Securities Litigation Reform Act of 1995. These forward-looking statements can be identified by terminology such "will," "expects," "anticipates," "future," "intends," "plans," "believes," "estimates" and similar statements. Among other things, Brunton Vineyards' expectations of business and financial results in this press release contain forward-looking statements. Such statements involve certain risks and uncertainties that could cause actual results to differ materially from those in the forward-looking statements, including risks related to: possible delays in the closing of the transaction contemplated by the acquisition agreement, which may be caused by factors outside of the control of Brunton Vineyards; the ability of Brunton Vineyards to successfully expand VinoVenue and launch new locations within the US market or elsewhere in a timely manner; Further information regarding these and other risks is included in Brunton Vineyards' filings with the U.S. Securities and Exchange Commission. Brunton Vineyards does not undertake any obligation to update any forward-looking statement as a result of new information, future events or otherwise, except as required under applicable law.
Although the company believes that the expectations reflected in such forward-looking statements are based upon reasonable assumptions at the time made, it can give no assurance that its expectations will be achieved. Readers are cautioned not to place undue reliance on these forward-looking statements. Forward-looking statements are inherently subject to unpredictable and unanticipated risks, trends and uncertainties such as the company's inability to accurately forecast its operating results; the company's potential inability to achieve profitability or generate positive cash flow; the availability of financing; and other risks associated with the company's business. For further information on factors which could impact the company and the statements contained herein, reference should be made to the company's filings with the Securities and Exchange Commission, including annual reports on Form 10-KSB, quarterly reports on Form 10-QSB and current reports on Form 8-K. The company assumes no obligation to update or supplement forward-looking statements that become untrue because of subsequent events.
Contacts:
Brunton Vineyards
Michael Firewalker, 949-315-3338
Source: Press Release; “Brunton Vineyards Acquires VinoVenue,” SAN FRANCISCO–February 27, 2007
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Eco-Tours Now Part of Kunde Estate Wine Country Experience
Kunde Estate has announced its “Eco Tour” and “Sustainable Winegrowing Hike” schedules for 2007. Designed for hiking and wine enthusiasts, the programs enhance public education and awareness of sustainable winegrowing practices. Fourth Generation Winegrower Jeff Kunde will lead Eco Tours that climb from the Sonoma Valley floor up 1400’ through the vineyards and into the Mayacamas Mountains, concluding with a wine tasting and gourmet lunch overlooking Sonoma Valley.
Lasting approximately four hours, Eco Tours are $75.00 per person and pre-registration is required. Dates are May 5, June 2, August 25 and October 20. Complimentary Sustainable Winegrowing Hikes with Sonoma Valley docent Bill Myers conclude at the winery tasting room and are scheduled for May 12, June 9, July 14, August 11, September 8, October 13, November 10 and December 8. Guests are encouraged to bring a sack lunch. For more information or to sign–up for a tour, visit www.kunde.com.
“Our guests have been asking us about the connection between what happens on our estate vineyards and what they’re tasting in the bottle, and what it means to be estate-grown and sustainably farmed as opposed to organically farmed,” said Marcia Kunde Mickelson, Fourth Generation Winegrower. “There’s no better way to understand the benefits of sustainability than to see them first-hand. And people love getting outside and connecting with the place in a much more tactile way. We’re honored to have a spectacular 1,850 acre estate with an ecological diversity that allows for this one-of-a-kind wine country tour.”
The Kunde family is committed to sustainable winegrowing and to producing only 100% estate grown wines from the famed Sonoma Valley. “In December 2005, we achieved Second Level Green Business Certification from the San Francisco Bay Area Green Business Program — one of only 12 Sonoma county wineries out of more than 200 to be awarded this certification,” said Fourth Generation Winegrower, Jeff Kunde. “Everyone at Kunde Estate is very proud of what we are putting in the bottle, and that the core values of sustainable winegrowing are acting in ways that are at once environmentally sound, economically viable, and socially responsible.”
Contacts:
Kunde Estate Winery & Vineyards
Marcia Kunde Mickelson, 707-833-5501
marcia@kunde.com
or
Paige Poulos Communications
Joel Quigley or Travis Arnesen,
510-970-9777 or 800-497-3376
kunde@paigepoulos.com
Source: Press Release; “Kunde Estate Offers Green Hiking Tours of Sustainably Farmed Wine Estate,” KENWOOD, Calif.--February 27, 2007
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Affordable Wines the Focus of Argentina Awards
Judges at the first Argentina Wine Awards had consumers firmly in their sights as they dealt out prize after prize to drinkable and affordable wines. left click image to enlarge:
Nine trophies were awarded in a ceremony at Terrazas winery in Mendoza last week. Only one of the trophy winners, the Luigi Bosca Gala 3 white blend, costs more than £10 a bottle.
San Juan newcomer Don Domenico winery picked up the Syrah trophy for its Finca Don Domenico de Huanacache Syrah 2006, a wine expected to sell in the United Kingdon for around £6 a bottle.
Father and son winemakers Jorge and Matias Riccitelli won two of the top awards, for Bodega Norton Privada 2003 (best red blend) and Fabre Montmayou Malbec Gran Reserva 2005 (best Malbec).
The award for best Cabernet Sauvignon went to Bodegas Santa Ana La Mascota 2005.
James Forbes, the United Kingdon director of Wines of Argentina, said 'The results of the competition show that Argentina can make great wine at all prices. It is exciting to see so many new wineries doing so well. This is the future for Argentina'.
Leading winemaker and judge Roberto de la Mota said: 'The decision of the judges sends a very clear message to Argentina. We need to produce fresh, fruity wines with good drinkability – wines to enjoy, not just wines to win awards.'
The judges praised the overall quality of wines in the competition. Jancis Robinson MW noted the 'steep improvements in Argentina, even in the last five years' and Robert Joseph described the entries as 'a world class collection of wines'.
Speaking before the ceremony, Oz Clarke urged Argentina to focus on producing wines with 'a sense of place' and to avoid producing 'brands of emptiness' like Yellowtail and Blossom Hill. Several judges expressed disappointment at the low number of white wines entered for the competition.
The competition was judged by team of eight United Kingdon wine professionals and four Argentinian winemakers. Of the 447 wines entered, 368 received awards: 24 gold, 145 silver and 199 bronze.
Source: “Argentina awards focus on affordable wines,” Beverley Blanning MW in Mendoza, Decanter, February 27, 2007
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February 27, 2007
Napa American Viticultural Areas Examined During Premiere Napa Valley Event Week
As part of last week's Premiere Napa Valley events, Artisans & Estates hosted "A Revealing View of Napa Valley American Viticultural Areas, (AVAs)," a seminar aiming to describe the differences between 11 of the Napa Valley's 14 unique appellations. The seminar was held at Cardinale winery in Oakville. left click image to enlarge:
"The theme is that there are differences in terroir, in climate and sometimes dramatic differences in the soils of the Napa Valley," said moderator Bob Bath, MS. "We're learning the differences in the terroir. We've only been doing this for about 40 years. We're in the process of defining these different appellations. We're only beginning to understand the diversity of the Napa Valley," Bob Bath, MS, described the geographic features that created these unique Napa Valley AVAs.
Much of what makes each AVA unique lies in the geography of the vineyard. The Napa Valley is flanked by the lush Mayacamas Mountains on the west, while the significantly drier Vaca Mountains lie towards the east. Volcanic activity, mega-slides and other geological events have resulted in no fewer than 33 different soil types, a variety of micro-climates and a rolling landscape that can vary from valley floor to steep mountains.
At the south end of the valley is the Los Carneros AVA, known for cooler climate varieties such as Merlot or Pinot Noir. The clay soils produce flavors such as sage, basil, along with red fruits such as red current and cherry.
The Stags Leap District's mix of flats and hills, limited exposure to sunlight and cool climate often leads to herbaceous qualities in the wines. Occasionally growers find it difficult to ripen the grapes here. Cardinale winemaker Chris Carpenter, however, described Cabernet Sauvignon from this district as having "an iron fist and a velvet glove," often displaying a mix of minerality, softness and red fruit characteristics. The soft, smooth tannins are particularly attractive for blending with the much more aggressive fruit from the mountain appellations.
Carpenter also indicated that he liked adding fruit from the Oakville district to his blends. The area's warmer climate and alluvial fans build up "fatness to fill a gap in the middle" of certain wines, said Carpenter. He also noted that vines struggle in the less fertile soils, resulting, he said, in higher-quality, fuller-bodied wines.
Fruit from the Rutherford AVA adds more minerality and aggressiveness than grapes from neighboring AVAs. Bath described the wines as having "sneaky tannins" and a sweetness that aren't necessarily found elsewhere in the Napa Valley.
Bath indicated that the St. Helena AVA is "just beginning to really be defined." The gravelly clay loam soils produce wines with good structure and tannins with deep red fruit flavors that Bath described as "a cherry cough drop."
At the northern tip of the Napa Valley, Calistoga offers much warmer temperatures, volcanic soils and unique topography at the convergence of the Vaca and Mayacamas Mountains. Atalon winemaker Tom Peffer said that Cabernet Sauvignons from this district are "more elegant" than those sourced elsewhere in the Napa Valley, with flavors of dark cherry, blackberry and plum.
The Atlas Peak AVA, described by Bath as "a lifted valley," with diverse soils and microclimates and a tendency to offer flavors of spice and peppercorn. Peffer indicated the porous red soils and grey rock make irrigation of vineyards a necessity.
Howell Mountain, though on the eastern side of the valley, is much cooler than even some districts to the west. "Howell Mountain is the coldest AVA and can even get some snows," said Carpenter. "There can be temperature differences of three to four degrees just a half-mile apart from each other. What is it about this area that it can stay so much cooler? I still haven't figured that out yet." Wines from Howell Mountain tend to be powerful, firm and have strong blackberry flavors balanced by great mineral characters.
The Diamond Mountain district produces lush and dark wines with integrated tannins. Bath described the wine as having overtones of chocolate and cherries with good acidity. Meanwhile, the Spring Mountain AVA is another Napa district that features soils of an ancient uplifted marine bed. Bath found flavors of blackberry, cassis, oregano and sage in the wines, coupled with "upfront" tannins.
The Mount Veeder appellation is a tale of two regions, as there are "dramatically different" climates between the north and south end of the AVA boundaries. Because the vineyards fall above the fog line, sun exposure is not so much an issue as limited fertility in the soils. Typically, only two tons per acre are harvested, though Carpenter noted that the fruit offers more depth, concentration, length and flavors than some other Napa Valley AVAs.
Source: “Winemakers Examine What Makes Napa AVAs Unique During Premiere Napa Valley Event,” Mary-Colleen Tinney, Daily News Links, Wine Business, February 27, 2007; Map: Wine Spectator School
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New Wines for the 21st Century via Micro-Ox
WINE FOR SALE, Details:
Varietal: 06 Cabernet Sauvignon(100% Cabernet, Rutherford...)
Region: CA-Napa County
Appellation: Rutherford
Grape Type: Wine
Quantity: 13,000 gals.
Price Per Gallon: Neg.
Comments:
2006 Cabernet Sauvignon, the wine has been micro-ox and 3 different types of wood chip aging. Excellent condition
“We have gone way beyond the issue of cost. …the real advantage to alternatives is accuracy because you can zero in on a particular blend of flavors and then consistently repeat it. We have now effectively mimicked the barrel by using a rainbow of products.”
~Jeff Runquist, winemaker, McManis Family Vineyards, Ripon, CA
The operative phrase in this discussion of micro-oxygenation from Runquist is“…you can zero in on a particular blend of flavors and then consistently repeat it.”
But the questions that flow from this are many. Do winemakers really feel compelled – in the increasingly fierce competitive world wine market – to consistently repeat what they’ve made before? Do they really want to “zero in” on the kinds of wines which preceded the last? Are the stakes so high that it’s become commerce über alles?
Is this what the art and craft of winemaking has come to, after being seemingly besieged by an astounding implementation of a myriad of technology? And have the rest of us—labeled by some as Luddites and traditionalists—been thrown onto the odd-bins barrel and left to stew in our recollections of “I remember when …?
As evidence, one only has to navigate–for hours on end–the maze of contraptions, machines, computers and devices with their commensurate jumble of hoses, wires, and cords found at the recently concluded Unified Wine & Grape Symposium trade show. You are left with the unavoidable conclusion that there’s something going on here. And many of you unassuming but faithful wine consumers don’t quite know what it is.
By using these shiny stainless steel contraptions with their red and green diodes lighting the way, your wine and my wine, although it might taste good, may not be the wine you think it is.
By the use of de-alcing machines which extract several degrees of alcohol from your wine, and micro-oxygenating devices which pump small degrees of air into your fermenting wine sans oak barrels, twenty first century wine is certainly not your grandfather’s, not your father’s, and maybe not even your wine, any longer.
But what the hey. The wine is good, right? Or so the progenitors of The New Wine proclaim. And the wine sells, as the CFOs of The New Wine say. So, what’s your problem, bub?
Is the Wine We Knew A Thing of the Past?
The problem is that, in the end, the marketers and the PR flacks may have it right. Terroir? That’s so 20th century. Appellations? That’s a good story. But what does it all mean? Americans are drinking more wine than ever before, which in turn means more wine is being sold than ever before. Raise a glass and adjourn to the counting house.
What you thought you were drinking may no longer be the hands-off, I-don’t-touch-the-wine, natural agricultural product from Somewhere. So, if all you care about is that your wine tastes great, and you don’t give a fig as to who did what to it and/or where it came from, there’s no need to read on. But if you still want to taste the origin of those grapes in your glass, you obsolete, provincial hick you, read on MacDuff.
They call it MOX, inside-wine speak for micro-oxygenation, and those in the know don’t want you to know too much about it because they’re afraid that you won’t understand it. Worse yet, they’re concerned that you’ll think they’re making Franken-wine.
First, the process is somewhat technical, but if you’ve learned what an oak barrel does, you can learn what MOX does. Second, they’re not making monster wine. In fact, those that use micro-ox, firmly believe that what they’re doing is actually making the wine better. And they may be right.
By MOXing the wine (mostly red, but increasingly whites), all the green or herb flavors which can be inherent to growing a fruit, but is anathema to many winemakers, can be eliminated. Color can be enhanced. Flavors can be heightened. The feeling in the mouth can be enchanting.
By MOXing, water usage can be cut by 30 percent. Labor costs can be reduced. Wines can come to market faster, which in turn reduces inventory, and speeds up cash-flow. Finally, the costs and collateral damage wrought by cutting down oak trees, can be reduced.
That’s because MOX is mostly employed for wines which sell for under $25 and accordingly can eventually eliminate the use of expensive oak barrels. (Note: The use of MOX for wines over $25 is on the rise.) Micro-oxygenation is performed on wines in stainless steel tanks. Oak barrels, which have been used in part because of their porous property which allows a certain amount of air in – oxygenation as opposed to oxidation – are beginning to be phased out in some of the largest wineries which heretofore used them for their low-end products.
How To Make Barrel Aged Wines without the Barrel:
To replicate the properties of the barrel, the procedure is used in conjunction with oak “products.” That is, oak chips, oak blocks, oak staves, and even oak powder, can singularly or collectively be put into the hopper.
By carefully monitoring the dosage of oxygen, and by constantly tasting the progressing wine, a wine can be ready to go to market in from nine to 11 months. As opposed to from a year to 36 months in barrel, which has heretofore been the length of time it takes for a wine to be deemed ready. The result, of course, is the savings of millions of dollars for the cost and shipping of oak barrels.
French barrels go for around $800 each. But by installing French oak staves in a neutral barrel, the cost is about $95. A new American oak barrel costs between $300 to $400, while American oak staves are $85. A 5,900-gallon stainless tank will cost about $16,000. The French oak stave inserts for this tank would cost $6,000. American oak staves would be about $5,000.
Additionally, according to a survey by Wine Business Monthly, wood chips and blocks continue to be the most popular alternative to barrels. Staves, in either barrels or stainless tanks, remain the second most popular alternative. Oak powders, also known as "flour," are the third most popular alternative and are generally added during de-stemming and fermentation, aiding greatly in the extraction of color, particularly in Pinot Noir.
From a low of 8 percent of small wineries in 2002, the practice has grown to a current high of 16 percent of wineries which are now using micro-oxygenation. For mid-size wineries, the growth since ‘02 has jumped from 30 to nearly 50 percent, and currently 83 percent of all large wineries use this practice.
Large wineries seem to use it primarily for cost-cutting while small and mid-size wineries use it to improve quality. Speed to market is another consideration, with close to 25 percent of small and mid-size wineries, and 44 percent of large wineries taking advantage of the time-saving method.
One advocate of the use of micro-oxygenation is John McKay. He had been the director of winemaking at the Napa Wine Co. in Oakville in the Napa Valley from 1998 to 2004. Today, McKay is a consultant with three primary clients for whom he makes wine at NWC, which is one of the largest custom-crush facilities in the country. NWC, he said, has 25 tanks which micro-ox for its clients.
In his opening remarks as a member of the MOX panel in Sacramento at the grape seminar, McKay revealed that his introduction to the procedure was strictly pragmatic if not economic.
“The reason I got involved had to do with a lot of bulk wine which was on the herbal side. (Before MOX), the best offer we had (for the wine) was $12 a gallon. But after three months (with MOX), we sold it for $16. That sold me.”
McKay has been using MOX since 2000 with the Marilyn Merlot brand for whom he consults. He employs the process on about 25 percent of the wine.
“You have to be aggressive with MOX, but not everybody pushes the wine as hard as I have done. Not everyone tastes every week. You can overdo MOX. You can cook a wine (by over-oxidizing) if you’re not careful. But in coastal areas, wine can take a lot more oxygen.”
Consultant Michel Rolland, who was depicted in the film, “Mondovino”, as being a zealot of MOX, now has said that he is "not a fan of micro-oxygenation.” And Randall Grahm, who is considered one of the smartest and also one of the great characters of the wine world, may be a proponent, as evidenced by a quote attributable to him four years ago. “As a tool, it can certainly be abused and lead to wines which might be thought of as over-extracted and perhaps robbed of their personality,” he reportedly remarked. “But I think that if it is used wisely, it can actually work towards making wines more expressive and truer to themselves.”
John McKay believes MOX perhaps makes wine less true to their origins. “Terroir is such a difficult issue. I do think that there is such a thing as terroir … it makes a difference in wine but there are a lot of things in the production of wines which mitigate terroir to some degree,” he told Appellation America. “… (And) a lot of what is happening today with commercial wineries mitigates terroir.”
McKay went on to say that MOX “doesn’t solve all your winemaking problems. It eliminates all the major issues, but it doesn’t guarantee that you won’t have some of these problems.”
Michael Havens, the winemaker at Havens Wine Cellars in Napa, is extremely candid and is a vociferous proponent of de-alcoholization as well as micro-oxygenation.
“Micro-oxygenation is a tool which allows me to choose more precisely among the potential developmental pathways for a wine,” he wrote in an e-mail to Appellation America from New Zealand. “In particular, it provides a way to select the structural and textural identity of a wine, whether more structured and reductive or more textured and fully-opened.
“You should be clear that MOX is not simply a tool to push a wine toward softness and marketability — that is always a choice the winemaker makes. He/she can just as well use MOX to make a hard-boned, long-aging wine if so chosen. “I’ve been using MOX since 1997 …,” he continued, “My original observation was simple: Why bring the wine to the oxygen (traditional racking) when it’s possible to bring the oxygen to the wine?
“Today, MOX is standard procedure for us, though each wine gets its own treatment based on its makeup and our intentions. It gives us the opportunity to have a dialogue with the wine, to begin an O2 (oxygen) regime and see how it responds then adjust appropriately. This technique thus requires more, not less, direction from the winemaker, when compared to simply following some traditional scheme.”
“What really matters here (is that) the typical consumer is not going to know the difference. It’s pretty difficult to tell the differences organoleptically (between aromas and flavors),” Concludes McKay.
Source: “Micro-Oxygenation and The New Wine for the 21st Century,” Alan Goldfarb, Appellation America, February 27, 2007
Additional Articles:
----------------------------------
“First Day at Unified Wine & Grape Symposium,” January 24, 2007
“Barrel and Oak Report 2006 Preview,” December 06, 2006
“Making and Maturing Wine, The Influence of Oak,” July 20, 2006
“Is An Older Wines Better?,” July 17, 2006
“Oak Chips in Giant Tea Bags Now Flavor European Wines,” May 05, 2006
“Looking Back At One of The New Closure For Your Wine,” April 30, 2006
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Packaging Trends In Wine Discussed
The past five years has seen wine packaging undergo a revolution. As supermarkets become the main driving force in distribution, wine marketers have had to adapt and refine their packaging accordingly. For decades wine packaging design remained static and hardly changed. To remain relevant for consumers packaging needs to stay fresh and frequently has to be "re-freshed", or even totally rejuvenated.
So what's the future for wine packaging?
To attract the consumer’s attention the wine industry needs to design products that are worth talking about. Products with that "wow" factor. Does your packaging connect with the consumer and get them talking about your products? Simplicity will be the buzzword as consumers, overwhelmed by choices and starved for time, want to feel like the decision process was made easy for them. Savvy marketers will focus on traditional production methods and styles in order to reach increasingly segmented markets.
Here are three major trends that will impact on the wine industry:
1. Lifestyle conscious consumers are looking for healthy alternatives. Four out of the top ten bestselling soft drinks in America are low-calorie or low-caffeine. Beer manufacturers are trying to capitalise on the power of the purse by targeting women (who are the decision makers eighty percent of the time) with low-calorie products. Consumers regard the origin of their food as highly important, and they are prepared to pay a premium - if you give them a great experience.
2. Supermarkets are changing the industry's dynamics by driving manufacturers to consider more environmentally friendly options in their packaging materials. Wal-Mart unveiled their packaging scorecard last year with the aim of reducing packaging across its global supply chain five per cent by 2013. Retailers Asda and Tesco, in collaboration with British Glass, are encouraging wine importers to bulk import wine for bottling in lighter glass bottles manufactured in the United Kingdom.
3. Private labelling is a growing force and will become more so as retailers become better marketers. Private label wine sales account for nearly fifty percent of the UK market and sixty percent of German wine sales (www.winebusiness.com). And according to ACNielsen data, private label brands sell at an average price point of fifteen percent lower than the average brand price, further eroding wine industry paper thin margins. Private label industry expert John Stanley says that the time for selling products has gone; it's now a brand issue. The question is whose brand will dominate, the suppliers’ or the retailers’? Private labels will continue to compete with brand leaders and if your brand is not a market leader then your market share is already under threat.
So perhaps it's time for wine industry players to consider what type of business they are really in - are you producing an agricultural commodity or are you a branded consumer goods company? And package accordingly.
Mike Carter (mike@veritasconsulting.co.za) is a supply chain and packaging consultant. Check out Mike’s blog: www.seriousaboutwine.co.za.
Source: “Wine Packaging Trends,” Mike Carter, WineCoZa, February 27, 2007
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Tailgate Meetings in March for Central Valley Wine Grape Growers
Central California Winegrowers (CCW) and the California Sustainable Winegrowing Alliance (CSWA) are co-sponsoring a series of wine grape tailgate meetings for growers this month throughout the southern and central San Joaquin Valley.
The first one will be March 6 at Shannon Brothers Ranch in Visalia located on the northeast corner of Road 100 and Avenue 32
A similar event will be hosted on March 7 by Schafer Ranch in Madera located at 14484 Road. 21 (a half mile north of Avenue. 14) and the final tailgate is scheduled for March 8 at McManis Family Vineyards in Ripon at 18700 East River Road.
Each session will begin at 9 a.m.:
Presentations scheduled include one by representatives of USDA’s Natural Resource Conservation Service on air quality regulations affecting central valley wine grape growers, and specific regulations, practices, and incentives available to growers for control of vineyard dust.
Air quality expert Randy Segawa of the California Department of Pesticide Regulation will provide information on recommended pesticide management techniques to reduce emissions of volatile organic compounds.
With an emphasis on fertilizer programs to address vine nutrient needs, Bill Peacock from the University of California Cooperative Extension office in Tulare County will outline cost-effective and responsible fertility programs for Central Valley wine grapes.
Insurance concerns:
Insurance issues arising from growers having to deal with problems caused by pesticide drift and vineyard dust will be covered by Melinda Chavez, Elsa Lara, and Frank Butterfield of United Valley Insurance Co.
The morning programs will conclude with host-grower presentations from Eric Shannon, Steve Schafer, and Ron McManis detailing how their on-site practices for sustainable wine growing coordinate air quality, pesticide application, and vine nutrient needs.
CCW and CSWA will host a free lunch following each program session.
Source: “Central Valley wine grape grower tailgate meeting in March,” Harry Cline, Farm Press, February 26, 2007
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February 26, 2007
Two Million Dollar Mark Broken at Eleventh Annual Premiere Napa Valley Barrel Auction
The 11th annual Premiere Napa Valley barrel tasting and auction, held Saturday, February 24 at the Culinary Institute of America at Greystone in St. Helena, brought in over $2.16 million, a 16 percent increase from the record-setting 2006 auction. Premiere Napa Valley is the sole fundraiser for the Napa Valley Vintners, a non-profit trade association that promotes and protects the Napa Valley appellation.
Nearly 1,000 members of the trade gathered in St. Helena for the 11th annual Premiere Napa Valley barrel tasting and auction.
The top bid was $50,000 for a five case lot from Rombauer Vineyards of their 2005 Stice Lane Block D Cabernet Sauvignon. The winning bidder, V.J. Jazirvar of the Petroleum Club in Oklahoma City, Oklahoma, also purchased the top lot in 2006, a Rombauer offering that netted $85,000. Jazirvar's Petroleum Club was the seventh-largest bidder of the day.
The top bidder for the day was once again Gary Fisch, owner of Gary's Wine and Marketplace with three stores in northern New Jersey, who is both a perennial attendee and high bidder. This year Fisch purchased 21 lots totaling 145 cases paying a total of $331,000 (an increase from his 115 cases at $220,500 in 2006).
"The event offers us the opportunity in a short period of time to taste hundreds of wines from a single vintage," said Fisch. "We are able to taste these wines ourselves instead of having someone telling us how good they are. Plus, our customers want something that is unique and of super-high quality, and at this event we know that's what we are able to find."
In total, 71 successful bidders purchased 192 lots of five-, 10-, and 20-case lots of one-of-a-kind Napa wine futures. The average case price was $1,781. Though the top bidders purchased a large number of cases, Premiere Napa Valley 11 saw a record number of bidders buying single lots, making these wines accessible to many retailers and restaurateurs.
For many of the attendees, comprised of close to 1,000 winemakers, restaurateurs, retailers and wine wholesalers and media, Premiere Napa Valley is an opportunity not only to purchase futures, but to learn about the latest vintage and to discover new producers. "The reason Premiere Napa Valley is important to us isn't just because of the auction, but it's a chance for us to meet and greet wineries that can't make it to the Midwest," said successful bidder Larry Kaplan of The Wine Cellar in Palatine, Illinois. "It also tells us who is serious about their wines and who is looking for the next Robert Parker score."
In turn, the vintners appreciate the chance to connect with clients, friends and perspective buyers. "It's a chance to contact all of our supporters in the trade and present them with the best we have to offer," said Delia Viader of Viader Vineyards. "It's also a great way to support Napa Valley Vintners."
The second-highest selling price of the day, $42,000, was earned by two lots. The first, from Premiere Napa Valley rookie Hourglass, was a five case blend of Cabernet Sauvignon from St. Helena that was purchased by Fisch. The second lot was a five case blend of Cabernet Sauvignon from Lewis Cellars that was purchased by Nakagawa Wine Company in Tokyo, Japan, the third-highest bidder on the day. Capitol Cellars in Roseville, California was second.
The exclusivity of the lots also attracts a number of bidders. "You will bring something unique back to the store, something that you can literally not buy anywhere else," said David Courtney of Beaver Liquors in Avon, Colorado. "These are lots that the accountants would never allow them to do."
Alan Arora, representing top-10 bidder Graycliff Hotel and Restaurant in Nassau, Bahamas, agreed. "These wines offer a certain cachet for an already premium wine list," said Arora. "These wines are a cut above the rest, the only way you are able to get above the luxury wines already on the wine list."
Top 10 Bidders
1. Gary's Wine & Marketplace, Madison, NJ
2. Capitol Cellars, Roseville, CA
3. Nakagawa Wine Company, Ltd., Tokyo, Japan
4. The Wine House, Los Angeles, CA
5. Hi-Time Cellars, Costa Mesa, CA
6. Graycliff Hotel and Restaurant, Nassau, Bahamas
7. Petroleum Club, Oklahoma City, OK
8. Willow Park Wine & Spirits, Calgary, Alberta, Canada
9. Fireside Cellars, Santa Monica, CA
10. Fine Wine Source, Livonia, MI
Top Lots
$50,000
Lot #114 Rombauer Vineyards
$42,000
Lot # 30 Hourglass
Lot # 155 Lewis Cellars
$40,000
Lot #11 Shafer Vineyards
Lot # 149 Joseph Phelps Vineyards
$38,000
Lot # 48 Cliff Lede Vineyards
Lot # 67 Robert Foley Vineyards and Switchback Ridge
$36,000
Lot # 120 Viader Vineyards
$35,000
Lot # 97 Stag's Leap Wine Cellars
$30,000
Lot # 105 Revana Family Vineyards
Lot # 116 Beringer Vineyards
$28,000
Lot # 81 D.R. Stephens Estate
Lot # 169 Jones Family Vineyards
$26,000
Lot # 64 Duckhorn Vineyards
Lot # 75 Hartwell Vineyards
Lot # 173 Saintsbury
Lot # 182 Pride Mountain Vineyards
Source: “Annual Premiere Napa Valley Barrel Auction Breaks $2 Million Mark,” Mary-Colleen Tinney, Daily News Links, 0February 26, 2007
Last year’s Article: “Premiere Napa Valley Auction 2006 Event Was a ''Gavel Breaker'' Setting New Records,” February 28, 2006
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SPAIN and PORTUGAL in March at COPIA
Explore the extraordinary, rich and varied, classic and creative cuisine, wines, music and films of Spain and Portugal throughout March!
Copia–(left click here), for information and tickets.
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Svedka Vodka Goes to Constellation
Constellation Brands Inc, which has been attempting to premiumize a spirits portfolio that’s enormous in volume but lagging in margins and big-name brand power, has acquired one of the world’s hottest brands. Earlier today, Constellation announced that it has agreed to purchase Svedka Vodka and the brand’s U.S. marketer, Spirits Marque One LLC, from owners Guillaume Cuvelier and Belgium-based Alcofinance S.A., for $384 million.
Produced in Sweden, Svedka does nearly all of its business in the U.S. Launched in the market in 1998, the brand has since enjoyed remarkable growth. In 2006, it leapt past the 1 million-case mark on its 57% advance. This explosive performance also made Svedka one of Impact’s top 100 premium spirits brands worldwide, and, among that select group, only one other brand—Patrón Tequila—grew faster last year.
“Svedka's phenomenal success is largely due to the eye-catching and effective marketing and advertising campaigns that reach a key segment of the young adult market,” commented Richard Sands, Constellation Brands Chairman and CEO. “Svedka has strong brand equity and positive momentum, which we can build upon through increased U.S. distribution, as well as international expansion. With continued marketing investment we will look to maximize the brand's long-term growth potential and value.”
Spirits Marque One founder and Svedka creator Cuvelier will continue to lead the New York-based brand management team, and Constellation has said the brand’s marketing and sales team will retain their autonomy with the SVEDKA-Grl campaign continuing to promote the brand.
Though it’s one of the largest U.S. spirits marketers, with a volume share of more than 9%, Constellation hasn’t been a key player in the market’s premium spirits boom. The company’s spirits portfolio—dominated by competitively-priced offerings like Black Velvet Canadian whisky, Paul Masson brandy, Skol and Barton vodkas and Montezuma Tequila—has endured lackluster results, as sales have basically been flat over the past few years. Constellation’s recent efforts in the premium sector—including the acquisition of the Cocktails by Jenn cordials line, the U.S. distribution rights to Meukow Cognac and the launch of Effen Vodka—have yet to pay big dividends. However, Svedka—which includes the core product and four flavor variations: Citron, Clementine, Raspberry and Vanilla, all of which retail for around $15 per 750-ml.—may provide the big splash Constellation is seeking. The transaction is expected to close around March 1, 2007.
Source: “Constellation Buys Svedka Vodka,” Peter Zwiebach, Wine Spectator, February 26, 2007
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New Wine From Three Thieves Launched
Charles Bieler, Joel Gott and Roger Scommegna-the partners who created The Three Thieves brand in 2003-have just released a Cabernet Sauvignon-based wine blended from the Central and North Coast AVAs called "The Show."
The team, who made their mark in inventive screw cap jugs and colorful liter boxes, has turned their attention to a slightly higher-end product (suggested retail $15) with this new release.
The marketing angle here is the Wild West. Labels were designed by Hatch Show Print in Nashville, Tennessee. The company is famous for letterpress prints and posters depicting the likes of Johnny Cash, Patsy Cline, Louis Armstrong, Hank Williams, and other music and cultural icons.
"The Show" has three different labels, each featuring a bucking bronco being ridden by a graceful cowboy. "We loved all three labels Hatch created, so we decided to use them all," said Bieler. "After all, there are three of us, so why not?"
Inside, the wine is fruity and hearty, accessible young but not too jammy. The 2005 release has 14 percent alcohol, and the Cabernet Sauvignon (80 percent of three combined AVAs) balanced with 6 percent Napa Valley Cabernet Franc, 3 percent Dry Creek Valley Petite Sirah and 3 percent Napa Valley Petite Verdot. 10,000 cases were produced.
The Show also, perhaps in an effort to reach out to Millennial consumers, has a MySpace.com page (click here to view the page). On the tongue-in-cheek page, the wines identify Bieler, Gott and Scommegna as their "heroes," and indicate that they would "like to meet" Johnny Cash, Louis Armstrong, Hank Williams and Patsy Cline. The page also offers a brief history of The Show, pictures and bottle shots of the brand, and links users to the Three Thieves website.
Source: “Three Thieves Launches New Wine,” Kim Westerman, Daily News, February 26, 2007
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February 25, 2007
Premature Burgundy Oxidation Blamed on Corks According to Coates
Poorly-performing corks are the main culprits behind prematurely aged white Burgundy, says Clive Coates MW.
Writing in a forthcoming magazine article, the Burgundy guru says that changes in the way corks are produced have led to poorer wine isolation and oxidization.
Coates was prompted to examine the phenomenon following an inexplicable and seemingly random spate of oxidized white Burgundies from the late 1990s – in particular the 96, 97 and 98 vintages.
He was forced to reject several bottles due to oxidation, including wines by Etienne Sauzet, Noel Ramonet, Comtes Lafon and Bonneau du Martray.
'The growers were just as puzzled as we were,' says Coates. 'And, being concerned, were all too happy to share their experiences.'
Coates admits that there are many possible reasons for premature oxidation including certain wine making techniques such as battonage [the stirring of the lees in the barrel] and reduced sulphur content.
However, he says, poor corks are the main culprits.
"Traditionally, corks were produced using chlorine-based bleaches, and coated with paraffin,' he says. 'Fears of TCA [cork taint] led to these two being replaced by peroxide, a powerful oxidant, and silicone, which some argue allows more oxygen back through the cork.'"
To backup his findings, Coates points to top Chablis producer Raveneau, which covers the cork and bottle neck with sealing wax, and is one of the few domains which did not experience oxidation problems.
He does admit however that the period did produce some vintages that were not for laying down.
'Frankly, anyone who is still hanging on to their 1997s and 1998s is a fool,' he says.
But, says Coates, recent vintages are showing no signs of premature oxidation and it seems the problem has been solved. He pointed to a recent 140-bottle tasting of 2002 grand crus containing 'no hint of oxidation' or 'tiredness'.
The full feature, The Curious Incident of the Oxidized White Burgundy, will appear in the April issue of Decanter magazine, out on 7 March.
Source: “Cork to blame for premature Burgundy oxidation says Coates,” Oliver Styles, Decanter, February 25, 2007
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Zwack, Hungarian Liqueur Rolls Out In The North East
Diageo North America is rolling out Hungarian liqueur Zwack to Ohio following last year’s successful test launch in Buffalo, NY. Ohio will be the first state to have full distribution, slated for March 1, 2007.
Zwack, known as Unicum in Europe, is a super-premium herbal liqueur made from more than 40 natural herbs and spices and has been made by the Zwack family in Hungary since 1790. It is traditionally aged in oak casks for a minimum of six months and packaged in a distinctive dark green round bottle. According to Izabella Zwack, the brand’s global ambassador, Ohio was chosen based on its large population of Americans of Hungarian descent.
“Zwack is a national institution in Hungary with an amazing story behind the bottle,” says Mauro Pennella, Vice President of Global Innovation for Diageo. “Created for royalty and embraced by the masses, Zwack not only survived two world wars, but the spherical Zwack bottles are believed to be a symbol of Attila the Hun’s war hammer, which he used to conquer Europe.”
Zwack’s arrival in the U.S. comes at a time when Sidney Frank Importing Co.’s Jägermeister, also a storied herbal liqueur, is poised to become one of the market’s top-10 spirits brand by year-end. In six years, Jägermeister has grown from 600,000 to 2.9 million cases.
Currently, Zwack, which is produced by Unicom Co. Ltd., is exported to nearly 40 countries. In Ohio, the liqueur will be distributed locally by Glazers of Ohio.
align="right" hspace="5" vspace="5"/>About Zwack and his Uncommon bottle:
The founder and owner of the Zwack liqueur and rum distillery, a Moravian József Zwack, set up his company in Pest during the middle of the 19th century. He insisted his spirits should be made of organic raw materials, never of synthetic substitutes. Production of Unicum bitters started in 1860; the trade mark was patented in 1883. Since then, it has been sold in a dark green spheroid glass bottle with a yellow label. The bottle was slightly flattened on the bottom to give it stability, and a short spout was connected on top. The yellow label on the side depicted a red cross against a white background. This packaging helped a first-rate product gain world-wide recognition.
Source: “Hungarian Liqueur Rolls Out In Ohio,” By Paula Pou, Wine Spectator, February 22, 2007
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February 24, 2007
Burnett's Vodka, Now In 14 Flavors
Heaven Hill Distilleries’ Burnett’s Vodka has expanded its flavor range—already one of the most extensive in the spirits industry—to 14, as Burnett’s Blueberry joins a line that already included Cherry, Citrus, Coconut, Cranberry, Grape, Lime, Mango, Orange, Peach, Raspberry, Sour Apple, Vanilla and Watermelon flavors. The new product is available in PET 1.75-liter and glass 1-liter and 750-ml. sizes, with the 750-ml. retailing for around $8.
“The Burnett’s flavors have been able to quickly capitalize on consumer trends in the flavored spirit arena,” says Reid Hafer, brand manager for Burnett’s. “The result is a successful line of flavored vodkas that continues to grow in volume and offerings.” The launch of Burnett’s Blueberry (35% abv) will be supported by point-of-sale promotions and sales education materials, and Heaven Hill will feature drinks recipes for the brand on its website.
Burnett’s Vodka (sister brand to Heaven Hill’s Burnett’s Gin) has defied current market trends in sustaining impressive growth at a sub-premium price point, forging ahead 28% to 775,000 cases in the U.S. in 2006, on the way to winning its first Impact Hot Brand award. While most of the U.S. vodka market's fastest-growing brands have been on the premium side, the success of Burnett’s suggests there may considerable growth potential at the value end of the flavored vodka spectrum.
Source: “Burnett's Vodka Adds 14th Flavor,” Dan Marsteller, Wine Spectator, February 24, 2007
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Beam Global Spirits & Wine, Inc. Commends The Century Council Launch of “Ask, Listen, Learn”
Beam Global Spirits & Wine, Inc., Fortune Brands, Inc., a global leader in premium spirits and wine, proudly supports the launch of The Century Council’s “Ask, Listen, Learn: Kids and Alcohol Don't Mix” program today, February 22, 2007, in Flint, Michigan.
Program Helps Parents Educate Children about the Dangers of Underage Drinking
The Century Council, a not-for-profit funded by distillers dedicated to fighting drunk driving and underage drinking, partnered with Nickelodeon to develop this interactive program aimed to prevent underage drinking. Ask, Listen, Learn provides both kids and parents with information and strategies to help jumpstart the conversation about the dangers of underage drinking, in a format and language designed specifically for them.
According to the Century Council, 65 percent of adolescents say parents are the leading influence not to drink. The “Ask, Listen, Learn” campaign is designed to provide parents and adolescents the tools needed to begin the difficult discussions about underage drinking. The program consists of a parent’s booklet, a kid’s booklet, a kid’s website, a parent’s website and television advertising produced by both The Century Council and Nickelodeon.
“Beam Global proudly supports the ‘Ask, Listen, Learn’ campaign. This program is vital to the welfare of adolescents,” said Matt Stanton, vice president of corporate affairs, Beam Global Spirits & Wine. “We are pleased to work with The Century Council to bring this program to Michigan. We also commend the Michigan Liquor Control Commission and Representative Dale E. Kildee (D-MI) for participating in the launch of ‘Ask, Listen, Learn’ today in Flint, Michigan.”
Beam Global Spirits & Wine has an extensive history of supporting programs that help fight drunk driving and underage drinking. Through its drink smart® responsibility platform, Beam Global educates consumers on how to make responsible decisions about alcohol and reminds them of these basic principles: 1) if you’re under 21, don’t drink; 2) if you’re of legal purchase age and choose to drink, do so in moderation; and 3) never drive drunk. Beam Global helps fund The Century Council and supported The Century Council’s “Alcohol 101 Plus” and “65 percent” programs throughout the country in 2006. Beam Global made donations to the Michael Andretti Foundation and Robby Gordon Motorsports to fund alcohol education programs.
“Building brands people want to talk about”
About Beam Global Spirits & Wine:
Beam Global Spirits & Wine, Inc. is the fourth largest premium spirits company in the world. With nine of the world’s top-100 premium spirits in its portfolio, the company’s brands hold global and national leadership positions in key categories, including Jim Beam® bourbon; Canadian Club® Canadian whisky; Courvoisier® cognac; Laphroaig® Scotch; Sauza® tequila; Larios® gin; Whisky DYC®; Teacher’s® Scotch; and DeKuyper® cordials. The portfolio also includes Maker’s Mark® bourbon, Knob Creek® bourbon and The Small Batch Bourbon Collection®, and Starbucks™ Liqueurs. Beam Wine Estates is a top-five super-premium wine company in the U.S., featuring Clos du Bois®, the number two super-premium U.S. wine brand, and the award-winning Geyser Peak® wines. Beam Global Spirits & Wine, Inc. is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company with annual sales exceeding $8 billion. For more information on Beam Global Spirits & Wine and the company’s sales and distribution partners, please visit www.beamglobal.com.
Contacts:
Nicole Chardavoyne
Qorvis Communications
202-448-9284
nchardavoyne@qorvis.com
And for more on Century Council down load this .PDF: “NEW MULTFACETED INTERACTIVE PROGRAM FOR KIDS AND PARENTS TO FIGHT UNDERAGE DRINKING,” The Century Council Joins forces with Nickelodeon to Create Ask, Listen, Learn™, August 19, 2004 - .PDF
You will need Adobe's Acrobat Reader to view this .PDF file.
Click here for the latest version.
Source: Press Release, “Beam Global Spirits & Wine, Inc. Commends The Century Council Launch of “Ask, Listen, Learn,” Qorvis Communications, DEERFIELD, Ill--February 23, 2007
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Wines: 2.4 to Beers’: 22, Shameful Per Capita Numbers...
This minuscule number was lost amid much bigger and more exciting numbers like 300 million cases; 189 million cases; 3.45 million tons and a gazillion gallons mentioned often at the recent Unified Wine and Grape Symposium.
It was so small hardly anyone mentioned it. Only person who did was wine market analyst Jon Fredrikson of Gomberg, Fredrikson and Associates. He called it “peanuts;” a one word-editorial that spoke volumes about the state of the California wine industry.
The 2.4 is the gallons per capita consumption of wine in the U.S. Pathetic. Per capita consumption of beer in the U.S. is almost 22 gallons! Distilled spirits is 1.57 gallons. Wine consumption in Australia and the UK is almost double the U.S. number.
Yet the California wine industry — not rank and file wine grape growers — thinks it is cutting a fat hog with all the talk of Cabernet Sauvignon, Napa, huge percentage growth in high-priced wines, 300 million cases of wine sold in the U.S. in 2006 and the overall elitism that seems to pervade the wine industry.
According to the Wine Market Council there are 19.2 million core wine consumers in the U.S. that account for 86 percent of the table wine volume in the U.S. “Marginal” wine consumers total 28.9 million and account for the other 14 percent of table wine volume consumed in the U.S.
The wine industry is ignoring the other 77 percent of the adults in the U.S. These 163 million adults in the U.S. likely would spit out the first sip of a $15 bottle of second rate Cabernet or Chardonnay, but they may actually enjoy a glass of Johannesburg Riesling or Gewürztraminer, if they knew how to pronounce the names or had a clue they might be refreshing, enjoyable wines. However, those potential consumers are not even on the wine industry radar screen.
The big 4 (Gallo, Constellation, The Wine Group and Bronco) have a total lock on the California grape industry controlling more than 60 percent of wine case sales in the U.S. Gallo alone has 21 percent. (Federal Trade Commission/Justice Department where are you?)
It is almost like the quartet of California wine giants does not want America to discover wine. It might lead to a robust wine grape industry for growers.
The California Association of Wine Grape Growers (CAWG) apparently has had enough of watching growers being punching bags for the Big 4. The final insult came last season when California grape growers left grapes hanging on the vine; custom crushed grapes because there were no buyers or sold grapes at below costs of production when California wineries brought in boatloads of cheap Australian wine, mixed it with California wine and sold it under a legal, but insulting, “American Appellation.”
This came after growers endured Tom Dooley-like viticulture practices called hang time followed by the very scientific practice of putting water into wine to make up for juice volume lost via hang time. And last year more games were played at winery scales and grading platforms.
CAWG is telling growers if producers don’t promote California wine, no one — including California wineries — will.
California is the U.S. wine industry and if it wants to grow, 2.4 must become a shameful number to be doubled with an aggressive, drink California wine campaign funded by growers.
Then and only then will California wine grape growers have control of their own destiny and all in America will at least have a chance to discover California wine.
Source: “2.4 A Shameful Number,” Harry Cline, Farm Press, February 23, 2007
Posted by fortna at 04:11 AM | Comments (0) | TrackBack
Andretti Winery Announces 2006 Sales Up 24 Percent
Andretti Wine Group, Ltd. announced year-end results for the year ending December 31, 2006. Sales ending December 31, 2006 were up 24 percent with pre-tax profits of 5 percent. The announcement was made by Chairman Joseph E. Antonini.
“This is AWG’s third consecutive year of 15 percent or more growth,” Antonini said. “Our product mix has been greatly diversified meaning bigger selections for our customers.”
AWG Wine Club membership has grown to 4,000 members who receive quarterly shipments of a variety of wine products. From Napa and other California varietals to Port and sparkling wine, the Andretti brand is becoming popular across 50 markets in the United States. The company’s wines are also sold in seven countries abroad.
The Andretti Winery is located on 52 acres in the heart of Napa Valley, California. The winery’s tasting room is open daily from 10 a.m. to 5 p.m. and by arrangement for special pours.
Wine orders can be placed at www.andrettiwinery.com and are received at the winery in minutes for speedy shipping.
AWG, Ltd. (Andretti Winery) is a publicly held company trading on the Pink Sheets under the symbol AWGL.
Contacts:
For Andretti Wine Group, Ltd.
Linda Wasche
lindaw@lwmarketworks.com
248-253-0300
Source: Press Release; “Andretti Winery Announces 2006 Sales Up 24 Percent,” Andretti Wine Group, Ltd., NAPA VALLEY, Calif.–February 23, 2007
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February 23, 2007
Paso Robles Winemakers Host Boston Tasting on March 29, 2007
Event at the Anthony’s Pier 4 Restaurant Benefits Community Servings
The Paso Robles Wine Country Alliance 2007 Grand Tasting Tour visits Boston, on Thursday, March 29. Twenty-five wineries will showcase wines from the Paso Robles American Viticulture Area (AVA) at Anthony’s Pier 4 Restaurant, overlooking the historic Boston Harbor. Seminars and wine tasting events are scheduled throughout the day allowing wine trade, media and consumers to taste the distinct differences of wines from Paso Robles, located along California’s beautiful Central Coast.
“This is our first visit to Boston as a regional group,” said Stacie Jacob, executive director of the Paso Robles Wine Country Alliance. “We have several successful brands in Boston, but we feel this New England market is wine savvy with a world-class restaurant scene, which pairs nicely with the wines of Paso Robles.”
All interested wine professionals and consumer enthusiasts are invited to discover the growing Paso Robles wine region and meet the winemakers and principles who will be on site in Boston on Thursday, March 29. Anthony’s Pier 4 Restaurant is located at 140 Northern Avenue, Boston. Free parking is available. Boston wine enthusiasts can purchase tickets by visiting www.pasowine.com.
About Paso Robles Wine Country Alliance:
The Paso Robles Wine Country Alliance represents wineries, growers and businesses in Paso Robles Wine Country. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is California’s fastest growing wine region. It encompasses more than 26,000 vineyard acres and more than 170 wineries. With a greater day-to-night temperature swing than any other appellation in California, Paso Robles is an optimal area for producing more than 40 wine varieties. For more information, visit www.pasowine.com.
SCHEDULE OF EVENTS:
WINE PROFESSIONAL EVENTS
Press and Trade must RSVP in advance by sending an e-mail to Boston@pasowine.com or calling 978-741-0939. Credentials may be required.
Technical Seminar for Trade and Media Exclusively: 12-1 p.m.
Limited Seating, Reservations Required
Hear from a panel of Paso Robles winemakers and learn how the region is well suited for producing premium wines during this technical seminar. Taste wines produced from the region’s diverse soils combined with warm days and cool nights, making the Paso Robles AVA optimal for growing more than 40 wine varieties.
Walk-Around Tasting For Trade and Media Exclusively: 1 – 4 p.m.
Meet the producers of 25 wineries featuring more than 150 wines from the growing Paso Robles AVA and taste what makes the region’s wines distinct and different. Wineries are looking to find distributors and educate key accounts to grow market share in Boston and greater New England for Paso Robles wines.
CONSUMER WINE ENTHUSIAST EVENTS
Consumer (Open to the Public) Walk-Around Wine and Food Tasting: 5 – 7 p.m.
Local residents have the opportunity to experience Paso Robles Wine Country. Meet the producers and taste wines from more than 25 Paso Robles wineries while sampling an array of foods. A portion of the proceeds will benefit Community Servings, dedicated to providing free home-delivered meals throughout Eastern Massachusetts to people homebound with HIV/AIDS and other acute life-threatening illnesses who are unable to shop or cook for themselves. For more information, go to www.servings.org.
Purchase your $40 ticket in advance at www.pasowine.com.
The 2007 Grand Tasting Tour also visits Washington D.C. on March 27. For a complete list of wineries or more specifics on the tour, go to www.pasowine.com.
Contacts:
The Paso Robles Wine Country Alliance
David Haley, 978-741-0939
Boston@pasowine.com
Source: Press Pass; “Paso Robles Winemakers Host Boston Tasting on March 29, 2007,” Paso Robles Wine Country Alliance, PASO ROBLES, Calif–February 23, 2007
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Thoughts of Chinese New Year Next
Tea, Dim Sum, Dragons, Beer and Fun!
The Chinese/Lunar New Year began Sunday, February 18, with a massive celebration ushering in the Year of the Boar, or more specifically, the golden boar. This year is very special, as it comes once every 600 years and is considered extremely lucky. In fact, in China, many would-be parents are trying to conceive to give their children this birth year. left click image to enlarge:
Harbin Lager kicked off the celebration a few days earlier with a lunch at renowned New York City hotspot Tao, hosted by George Reisch, a 5th-generation brewmaster by trade for Anheuser-Busch. While feasting on a menu that showed the versatility of beer as the perfect agent to pair with Pan Asian cuisine, Reisch shared tips and tricks for enhancing your beer-drinking experience, as well as a menu to pair with Harbin Lager that will kick of the year of the boar in style.
Harbin Lager, now nationally available in time for the Chinese/Lunar New Year, is brewed from a Chinese aroma hop variety, Quindao Duhao, which is responsible for giving this superpremium lager its complex fruity and floral aromas. In honor of the New Year, Harbin Lager is available in a gift box wrapped in red rice paper, a traditional red envelope containing a ceramic board good-luck charm attached to a good-luck knot, and a Year of the Boar zodiac card insert.
To enhance your beer-drinking experience, Reisch offers the following tips:
Use the correct glassware. Beer benefits from the right glassware, just as wine does.
Share your beer. Reisch said that when he goes out with friends, they each order a different beer and a glass, and try some of each. It's a good way to get to try beers you might not have ordered otherwise. At the Tao lunch, the 600-ml bottles, wrapped in transparent rice paper, were kept in the middle of the table to experience the Chinese ritual of sharing beer.
Use a glass. Beer is made overly carbonated to withstand being poured into a glass. The beermakers purposely factor in enough carbonation so when it is poured into the glass, it maintains the proper amount of bubbles. This is why drinking straight from the bottle can give you an uncomfortable, overly full feeling.
Don’t drink it ice-cold. Beer from the refrigerator is about 38° F, which is good if you are parched but not if you want to taste the flavors. While it seems beer commercials are always encouraging you to drink a refreshing ice-cold beverage, you can get much more of the aroma and flavor components from beer that is warmer, about 50° F. Reisch recommends letting the first few sips refresh your palate. After that, drinking at the recommended temperature will allow you to get the most from your beer.
Bite, sip, bite, sip. Alternating bites of food and sips of suds will not only allow the flavors to interact, but is especially helpful when you are eating spicy food, which is neutralized by the beer's carbonation.
When pairing beer, match the key flavor elements. Is the food charred or smoky? Try a darker beer, whose richness (from it's own roasted grains) will pair well. Sweet beer does well with sweet foods, whereas citrus go well with fruit beers. Reisch warns that whatever you do, “Don’t make it cerebral, make it sensory.”
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